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My Irish Table: Recipes from the Homeland and Restaurant Eve (Anglais) Relié – 11 mars 2014

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Potato and Leek Soup

Potato and leek soup served warm with plenty of Brown Bread (page 192) is one of the great staples of Irish pub grub. It is always on Meshelle’s must-have list when in Ireland. When we first put it on the menu at Society Fair, I tried to change the traditional method of making it by bumping up the cream, which wound up being totally unnecessary: another case of the old-fashioned way being the best way. However, if you want the dish to be vegetarian, it’s fine to substitute vegetable broth for the chicken stock.

1/4 cup unsalted butter, at room temperature
4 large leeks, white and light green parts only, sliced lengthwise and coarsely chopped, well washed (see How to Clean Leeks, below)
2 russet potatoes, peeled and cut into 1-inch pieces
4 cups chicken stock 
1 cup heavy cream
Kosher salt
Freshly ground black pepper
Brown Bread (page 192), sliced
Sweat the vegetables: Melt the butter in a heavy casserole over medium heat. Stir in the leeks and potatoes and let them sweat until tender, about
15 minutes.

Cook the soup: Add the stock and cream and bring to a boil over high heat. Lower the heat to medium and simmer the soup for 30 minutes, until the potatoes are completely soft.
Purée the soup: Working in batches, purée the soup in a blender until completely smooth and then pass through a fine-mesh strainer or china cap into a clean pan. Season to taste with salt. Keep the soup warm over very low heat until ready to serve. Ladle into individual bowls and garnish each serving with ground black pepper; serve with brown bread.
To reheat: The soup can be made up to 2 days before serving or frozen for up to 3 months. Reheat the soup in a saucepan over medium heat until hot and then reblend it before serving. The fat in cream soups congeals when chilled and needs to be re-emulsified.

How to Clean Leeks
Leeks are filled with sand. To clean them, you want to chop them coarsely (or however indicated in your recipe) and put them in a very large bowl of cold water. They will float to the top. With your hands, massage the pieces to separate them and allow the sand to sink to the bottom of the bowl. With your hands, scoop the leeks off the surface and into a colander.

Revue de presse

“Cathal’s culinary journey from Dublin to Restaurant Eve in Virginia makes riveting reading. This talented young man didn’t ‘lick it off a stone’, as we say in Ireland. His passion for food began in his Da’s vegetable garden, was fostered at his mother’s table, and further ignited by his childhood travels in France. The end result is a super talented young Irish chef with real values and buckets of talent of whom we can be truly proud.”
—Darina Allen, author of Irish Traditional Cooking and Forgotten Skills of Cooking
“This is a scrumptious gathering of everything Irish. It has the haughty (foie gras with black pudding and pears) and the humble (cheese on toast), the familiar (a curing brine for ham) and the unusual (a homey dish called Dublin Coddle). Along the way you’ll meet Da and his garden and Mam and her array of stews (beef, Irish, and President Obama’s chicken). These are recipes you dare not live without.”
—Phyllis Richman, former Washington Post restaurant critic
“Cathal has that rare combination of deep civic mindedness, compassion, and culinary talent. This book is full of wonderful recipes to explore, from a Saint Patrick’s Day roast leg of lamb with herb pesto to simple, classic brown bread. In the fine spirit of Darina Allen, Cathal is preserving Irish foodways, celebrating their rich traditions, and breathing new life into them.”
—Alice Waters, proprietor of Chez Panisse and author of The Art of Simple Food
“In this warm and personal tribute to Irish cuisine, Cathal Armstrong invites us to come home with him to his family’s kitchen, and celebrates his roots through the lens of an Irish chef cooking in America. Reading this book could make anyone wish they were Irish. Cooking from it will make you feel as if you are.”
—Patrick O’Connell, author of Patrick O’Connell’s Refined American Cuisine

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Amazon.com: 43 commentaires
7 internautes sur 7 ont trouvé ce commentaire utile 
More than just a cookbook 26 avril 2014
Par Janet K Hoadley - Publié sur Amazon.com
Format: Relié
I read quite a few food related books. With a small direct market farm, I like to have books that I can refer people to and make the most from their food dollar. Some books are informative, but dry - much like a textbook. Others are instructional, but hard to get through.

Then there's books like this. A joy to read, learning tips and tricks and dishes AND it's not boring! I previewed my copy on NetGalley, in full disclosure, but this is a book I want in my kitchen. Not on the bookshelf - in the kitchen. USE it.

I loved the stories behind the recipes, and the personal touches in the book. Food is emotional. This book captures some of that - after all when was the last time you took a bite and pondered "oh this tastes so....efficient". Food choices are something we're obviously big on, but it's nice to see the treatment of fresh produce and meats without becoming a lecture...how refreshing! There's not condemnation of those who choose something else, but definitely encouragement on many fronts. There's simple dishes and more challenging ones within the pages of the book. This book is like a good meal - read to satisfy the hunger then savor it. Go back to it for more.

Well done - thoroughly enjoyed it. Love the 'translation' of US to Irish traditional and comparisons of both. This is a book I can happily recommend to friends and customers - always encouraging to find those!
5 internautes sur 5 ont trouvé ce commentaire utile 
I love the resource feature 25 novembre 2014
Par Melanie Forde - Publié sur Amazon.com
Format: Relié
Thirteen years ago, I swore off new cookbooks for lack of space, if not for lack of interest in cooking. One week ago, I caved and bought My Irish Table. What a treat! I've already run out of bookmarks to designate all the recipes I plan to try -- from hearty peasant fare to upscale esoterica. I love the resource feature, pointing the adventurous cook to websites offering otherwise hard to find ingredients and utensils (like sausage making gear). The photography is first-rate, from both an instructional and esthetic viewpoint. And the text is endearing for its amusing, often self-deprecating snippets from Armstrong family history and its insights into Irish culture. Comhgairdeas! I'll find the space somewhere...
4 internautes sur 4 ont trouvé ce commentaire utile 
Irish dream cookbook 29 août 2014
Par Laurahonest - Publié sur Amazon.com
Format: Relié
The main author, Cathal Armstrong, is a Dublin, Ireland native. This book describes his journey from his Da's vegetable garden to owning his own restaurant in Virginia and all the steps in between. Armstrong fondly reminisces about his childhood and the work ethic and love of food his parents instilled in him. He doesn't shy away from mentioning his own mistakes. He has come a long way but he isn't haughty or entitled about it. This book is the work of a street smart, Irish lad with common sense and humility.

The recipes in this book range from the incredibly simple, basic staples of Irish food to the fancy, decadent dishes served in a fancy restaurant. As you read through the book there are stories and anecdotes about all of Cathal's family. You get a real sense of who he is and for me that makes trying his recipes all the more fun.

The recipes in this book cover all the Irish basics including fish & chips, beef stew, shepherds pie, rack of lamb, scones and a wide array of potato dishes. I haven't tried all of the recipes in here but what I have tried has been delicious. Each recipe includes detailed instructions. There are recipes for people of all skill levels. Every recipe uses ingredients that are readily available. You may have to stop at more than one store but you should be able to find most everything you need if you live in a decent sized town. You will need to track down a butcher for some things like sheep kidneys for steak & kidney pie and a few of the rarer ingredients have websites listed where you can look for things you may need as well.

If you like traditional Irish food or want a really well written recipe for something a little fancier you should check out this book. If you want a mix of the two then this is definitely a book you should get your hands on! This cookbook will be staying in my kitchen for years to come.

I received this book from blogging for books in exchange for an honest review.
2 internautes sur 2 ont trouvé ce commentaire utile 
Great cookbook with the glorious food of Ireland! 4 août 2014
Par SandrasKitchenNook - Publié sur Amazon.com
Format: Format Kindle
I have a dear friend that now lives in Ireland, so I'm always excited to see an Irish cookbook come across my desk. I love the "down home" feel of their food, from something as simple (and divine!) as "Cheese on Toast" to the deep flavors of their stews to a lovely "Bakewell Tart". I needed a main dish to take to potluck at church on Sunday, so Saturday I decided to make "Beef Stew". I had most of the ingredients on hand, and everyone knows it's better the second day. After a quick trip to the store for carrots and celery, I started cooking. I proceeded to drive myself and my family crazy for the rest of the evening with the amazing smells! I cooled and stored it, and the next morning I popped it in my slow cooker so it could simmer during church. Wow!! Heaven in a bowl! It was odd to me that a beef stew, especially from Ireland of all places, didn't have any potatoes in it (I even re-checked the recipe to make sure I didn't just overlook them!), but once you were eating it, you really didn't miss them. The meat just melted in your mouth, and the flavor was amazing. I've never seen a slow cooker empty so quickly, and I now have several people wanting my recipe! If you buy this book, you HAVE to make this stew!!

This is a lovely cookbook and, while there aren't photos for every recipe, there are many great, full-color photos throughout the book. Ingredients and directions are well laid out, and the bits of history over each recipe and scattered throughout are interesting.

My only caveat with this cookbook, is the author comes across--especially in the introduction--as a bit of a braggart and a name-dropper, which can be annoying. Skip the introduction if that's something you don't enjoy. Otherwise, I thoroughly recommend this book!
1 internautes sur 1 ont trouvé ce commentaire utile 
Don't know if all the quantities are right 16 mars 2015
Par Dana Johnson - Publié sur Amazon.com
Format: Relié
I love the book, but wonder if some of the quantities in the recipes are right. Made the piccalilli, but the sauce part came out more like peanut butter than the nice glaze shown in the book. Seemed a bit heavy on the turmeric and flour to get the fight consistency. The cured pork loin calls for three times as much curing salts as the Prague pink curing salts package recommended, though he only lets it cure for three days, not the week other curing recipes call for. Sitting in the fridge now, hope it's edible. The Piccalilli wasn't. Wish there was a way to contact them to ask. Recipes often mistakenly write Tablespoons when they mean Teaspoons. Especially if someone is transcribing tsp. as tbs.
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